Fall Recipe
Bison Ribeye with Fall Herb-Butter & Root Vegetables
Rich, clean bison flavor finished with rosemary-garlic butter, paired with roasted root vegetables for a fall-forward plate.
Time: 45 min
Difficulty: Intermediate
Serves: 2
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Bison Ribeye
Shop the ingredients
| Ingredient | Qty | Buy |
|---|---|---|
| Bison Ribeye Steaks, ~1 inch thick | 2 | Shop Bison Ribeye |
| Kosher salt and black pepper | to taste | Pantry |
| Neutral oil (avocado) | 2 tbsp | Pantry |
| Unsalted butter | 2 tbsp | Dairy |
| Garlic, smashed | 2 cloves | Produce |
| Rosemary or thyme | 2 sprigs | Produce |
| Mixed root vegetables (carrot, parsnip, potato), 1-inch dice | 12 oz | Produce |
| Olive oil (for roasting veg) | 1 tbsp | Pantry |
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Directions
- Heat oven to 425°F. Toss root vegetables with olive oil, salt, and pepper; roast on a sheet pan until tender and browned, 20–25 minutes.
- Pat steaks dry and season generously. Heat a heavy skillet over medium-high until just smoking; add neutral oil.
- Sear steaks 2–3 minutes per side until deep brown. Reduce heat to medium; add butter, garlic, and herbs; baste 1–2 minutes.
- Transfer skillet to oven and cook to desired temperature, 125–130°F for medium-rare.
- Rest 5–7 minutes. Slice and spoon herb-butter over the top. Plate with roasted roots.
Chef Tips
- Bison cooks faster than beef due to lower fat; pull earlier than you would beef.
- Pre-heat the sheet pan for the vegetables to improve browning.
- Finish with flaky salt and a squeeze of lemon to brighten the butter.
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Related cuts & pairings
Bison NY Strip
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Bison Ribeye
Most flavorful cut.
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